- 3 tablespoons olive oil
- 6 -8 vegetarian sausages ( MorningStar or Boca are good)
- 1 large sweet onion, quartered and thinly sliced
- 1 (16 ounce) packages shredded mixed cabbage ( or 1 lb. you shred yourself)
- 3/4 cup vegetable broth
- 8 ounces wide egg noodles, yolk-free if desired ( 6 1/2 cups)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon poppy seed, as desired
- Bring large pot of lightly salted water to a boil for noodles.
- Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat.
- Add veg.
- sausage and cook, turning often, until browned on all sides, about 7 minutes.
- Transfer to plate.
- In same skillet, heat remaining 2 tablespoons oil over medium heat.
- Add onion, and cook, stirring often, until golden, about 8 minutes.
- Stir in cabbage and broth.
- Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
- While cabbage is cooking, add noodles to boiling water.
- Cook until just tender, about 10 minutes.
- Cut veg.
- sausage into 1/2-inch-thick rounds.
- Drain noodles well.
- Transfer to large serving dish.
- Add cooked cabbage, veg.
- sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
- Toss gently but thoroughly to combine. Sprinkle with paprika to taste.
- Serve hot. Enjoy!
- 1 tablespoon dry active yeast
- 1/2 cup warm water
- 1/2 cup buttermilk
- 3 tablespoons shortening, melted ( DO NOT use oil)
- 3 tablespoons sugar
- 2 1/2-3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- vegetable oil
- 2 1/2 cups sifted powdered sugar
- 1/4 cup milk
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
- Add enough remaining flour to make a soft dough.
- Turn dough onto a floured surface and knead several times.
- Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
- Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
- Heat 2-3 inches of oil to 375°F.
- (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
- Cook about 2 minutes or until lightly golden in color, turning once.
- Drain well on paper towels.
- Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
- Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
- Cool on wire rack or serve warm.
- 8 anchovies packed in oil, drained
- 60 ml milk
- 2 tablespoons olive oil
- 1 slice white bread, chopped coarsely
- 1 small red onion, chopped finely
- 1 garlic clove, crushed
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 2 teaspoons fresh marjoram, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/4 cup black olives, seeded and finely chopped
- 1 1/2 tablespoons capers, drained and rinsed
- 2 teaspoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons olive oil, extra
- Combine anchovies and milk in small bowl, stand 10 minutes, drain well.
- Heat half of the oil in a large frying pan, cook bread, stirring, until browned lightly, remove from pan.
- Heat remaining oil in same pan, cook onion, garlic and herbs, stirring until onion is soft.
- Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add extra oil in thin stream, process until almost smooth.
- Serve with crusty bread.
- 1 boneless chicken thighs, skin on
- Butterfly the chicken, to get an even thickness and ensure fast cooking.
- Sprinkle both sides liberally with salt.
- Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel.
- Heat a non stick (or cast iron) skillet over medium heat.
- Add chicken, skin side down. Cook until skin is golden brown.
- Turn over, and cook until chicken is cooked through.
- Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
- 2 cups strawberries, trimmed and quartered ( about 1 pint)
- 1 1/2 cups sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
- 1/2-1 teaspoon cracked black pepper (optional)
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
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